How to Make Yummy Chettinad Potato Roast

Delicious, fresh and tasty.

Chettinad Potato Roast.

Chettinad Potato Roast You can cook Chettinad Potato Roast using 21 ingredients and 4 steps. Here is how you Prepare that.

Ingredients of Chettinad Potato Roast

  1. You need 250 grams of Baby potatoes -.
  2. You need of Finely chopped onion - 1, small size.
  3. You need 1 inch of finely chopped ginger -.
  4. It's 4-5 cloves of finely chopped garlic.
  5. Prepare of Mustard seeds - 1 tsp Split Urad dal - 1/2 tsp.
  6. It's 1/2 tsp of Chana dal -.
  7. Prepare of Curry leaves - 8 to 10 Salt - to taste.
  8. It's 1/4 tsp of Turmeric powder -.
  9. You need 1/2 tbsp of Lemon juice -.
  10. It's 2 tbsp of Refined vegetable oil -.
  11. It's of For Spice Powder.
  12. Prepare 1 tbsp of Whole dhaniya/coriander seeds -.
  13. It's 2 tsp of Jeera/cumin seeds -.
  14. It's 2 tsp of Black pepper corns -.
  15. It's 1 tsp of Saunf/fennel seeds -.
  16. Prepare 1 of Star anise -.
  17. Prepare of Cinnamon stick - 1/2 inch.
  18. It's 1/2 tsp of Sesame seeds -.
  19. It's Cloves of - 2 to 3.
  20. Prepare 2 tsp of Fresh grated coconut -.
  21. It's 6-8 of Whole dried red chilies -.

Chettinad Potato Roast directions

  1. Wash the baby potatoes nicely. Cook them in a pressure cooker for 2 whistles on medium heat. After 2 whistles, let the cooker depressurize naturally. Transfer the boiled potatoes on a plate and let them cool. Once cooled, peel off the skin and set the potatoes aside. Now, in a pan on LOW HEAT, dry roast all the dry spices (except red chilies and coconut) until light golden and aromatic. Transfer on a plate to cool..
  2. In the same pan, dry roast the coconut till light golden (again on low heat). Transfer it too on the plate. Next, dry roast the red chilies too on low heat just for a minute. Transfer this as well on a plate and let it cool. Once all the whole spices have cooled, grind to a fine powder. Keep aside. Now, in a thick bottomed pan or kadai, heat the oil. Add in chana dal and urad dal. Saute them on medium heat until they turn light golden..
  3. Next, add the mustard seeds. As they splutter, add chopped garlic, ginger and onions. Saute them on medium heat until light golden. Add the turmeric powder and mix nicely. Next, toss in the boiled potatoes and saute them on high heat for a minute or two. Switch the flame to medium and cover them with a lid for 2 to 3 minutes. Next, sprinkle some salt, 2 to 3 tbsp of dry spice mix and curry leaves. Toss them nicely until all masala is coated well on the potatoes..
  4. Switch off the heat and drizzle some lemon juice. Chettinad Potato Roast is ready. Serve with appam, paratha or rice... Enjoieë.